We all know that the fire action on the food at a temperature higher than 42 degrees Celsius destroys vitamins and enzymes. Because we don’t process thermal or chemical the raw-vegan desserts, which are processed cold, obviously these nutrients are preserved and have all the energy of nature in a desert!
I’m loving the raw-vegan desserts, especially because their composition is free off any ingredient of animal origin (eggs, milk, butter) flour or sugar. More about sugar and bad effects on us, find here!
For moms good news is that raw desserts are recommended especially for children, because they are the safest and healthiest sweets due to nutrient inputs.
Not to bore you too much, I say try this wonderful dessert! I promise you will like!
-60 gr dates
-60 gr plums
-3 Tablespoons coconut flakes
-2 Tablespoons of flax seeds
-50 gr sunflower seeds
Cream Layer 1
-50 gr cashew nuts
-1 Teaspoon Spirulina (Spirulina benefits are here)
-1 Tablespoon coconut oil
-1 Tablespoon honey
-1 Pinch of salt
Cream layer 2
-100 gr cashew
-100 gr berries (I had a frozen mixed fruit)
-1 tablespoon honey
-3 Tablespoons coconut oil
-40 ml of water
Method of preparation:
- To prepare the cake base, place all ingredients in a blender and mix until you get a sticky and crumbly paste .Press the mixture into a removable form (cake ring).
- For cream paste: put the cashew nuts to soak in warm water for 1-2 hours or leave them overnight in water.
- Place in blender all the ingredients for each layer separately and mix at high speed until result a smooth and homogeneous cream.
- Pour cream over countertop base, arrange as desired, then place the cake in the freezer and let stand for 1-2 hours, to become harden and be cut. Before serving it, let it sit a quarter of an hour at room temperature. If there’s leftovers you can keep it refrigerated!
Enjoy with pleasure! And let us be healthy!